It has come around again, these holidays seem to do that with alarming regularity...Easter 2018. I have quietened down a notch, (though it doesn’t feel like it) from the madness of Christmas and weddings and house guests and it suddenly occured to me I hadn’t done any new chocolatey stuff for Easter at all! NOT GOOD. So what did I feel like? Well not much to be honest, but a version of this recipe came through my inbox from Pinch of Yum, and this is my take on it. I believe she even got it from someone else as well...and so it goes.
I hope everybunny enjoys it, and that you have a safe and hoppy Easter this year. (I know...dad jokes...sorry, not sorry!)
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Cinnamon is an anti-bacterial. It also boosts brain function.
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Need
- Handfuls macadamias, roasted and salted, roughly chopped
- Handfuls frozen raspberries
-
Chocolate Base
- 80 Grams unsalted butter BUY
- 40 Grams coconut oil BUY
- 1 Teaspoon vanilla bean paste BUY
- 20 Grams chocolate cocoa, dark BUY
- 40 Grams pure maple syrup
- Pinches pink salt flakes BUY
-
Almond Butter Topping
- 80 Grams blanched almonds
- 80 Grams unsalted butter BUY
- 1 Teaspoon vanilla bean paste BUY
- 30 Grams pure maple syrup
- 40 Grams coconut oil BUY
-
Toppings
- 2 Drops cinnamon bark oil Optional BUY
- shredded coconut, cacao nibs, raspberry dust (pictured) dried fruit, other nuts of choice, pink salt flakes
Do
- 1
Place a silpat mat onto a baking tray and arrange macadamias on the mat. Add the raspberries, still frozen.
- 2
Place all the chocolate base ingredients into Thermomix bowl and melt 2 min/50°C/speed 4.
- 3
Pour over the nuts and raspberries and place into the freezer.
- 4
Without cleaning bowl, place almonds and butter into Thermomix bowl and blend 20 sec/speed 5. until mixture is smooth but not oily.
- 5
Add remaining Topping ingredients and blend 30 sec/speed 4.
- 6
Spread over the top of the set chocolate base and decorate with toppings of choice. Return to the freezer until use.
More
To serve break into shards and serve straight from the freezer.